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I have missed blogging over the past year! I have so many recipes that I want to blog about, but I just have not had the chance.

I got a job in June, Finally! Then I lost it in August. Then I was going to start school, and that fell through. So, time to get back to blogging!

Yesterday I was shopping at Costco, and I found this package of Naan bread. It looked light and fluffy, and made me crave Indian food. So, After costco, I went to Winco and bought some curry powder in bulk. I quickly looked up a yogurt chicken curry recipe and kind of got a list in my head of ingredients I would need at the store. I got some yogurt and cilantro as well (coriander). I wish I would have got some lime, but forgot about that.

So today, I thawed out some chicken, and got a marinade started. I mixed the yogurt, curry powder, turmeric, cayenne powder, fresh ginger, paprika, garlic, cumin, and cilantro.

Mix all of the ingredients in a gallon zip lock bag, and separate half a cup for use later. Next add 1 inch cubed slices of chicken to the bag. Gently massage it all together for a few minutes, then let it marinade for several hours in the fridge. I did it for about six hours.

Once your marinading is done, the cooking goes by very quickly. Start a pot for rice. I used pearl rice, which only takes about 15 minutes or so to cook. First boil four cups of water, then turn it down to low and add 2 cups of rice and cover until all the water is gone.

While the rice was cooking, I pulled out my husband’s grill skewers, and started putting the chicken on. I heated my large cast iron pizza tray over a large burner, and started cooking three skewers at a time with a total of 5. I also made two skewers of green bell peppers to add some color.

Next I toasted the naan bread for 30-40 seconds or so just to warm it up. Turns out it is the perfect size to fit in my toaster!

Then when all of the chicken, rice, bread, and bell peppers were cooked through, I assembled the plates. The first plate for my husband had naan with the extra yogurt curry sauce then chicken and peppers on top, with rice on the side. I served this with a knife and fork. Then I saw him picking up the naan, and thought eating it like a flat bread gyro was an awesome idea! My plate had me put the rice on the bread as well, however this became problimatic to eat without a plate. it was delicious, and I loved the fluffy rice mixed into the sandwich! It just got very messy, as the naan is not very big, and everything came piling out.

I never thought I liked curry until my friend Niina introduced me to Panang pumpkin curry which I blogged about last December, but I do enjoy most Indian food I have tried, and I thought that I just wanted to try something new. This recipe is also reminiscent of my Identity Crisis Chicken I blogged about several years ago, except that particular chicken did not have curry and was baked instead of grilled. My husband RAVED about the recipe, and it is so simple. It is filling without feeling heavy for sure!

Enjoy the recpie, and let me know if you make it and how you like it!

Marinade

1.5 cups yogurt

3 tablespoons curry powder

1 teaspoon turmeric

1 teaspoon ginger

1 teaspoon paprika

2 teaspoons cayenne pepper (more or less depending on how spicy you like it)

1-2 teaspoon cumin (not my favorite but works well with this)

2 cloves of garlic sliced up

1 gallon sized zip lock bag

1 small bunch of cilantro

Mix all ingredients in the gallon ziplock bag. I find marinating in a bag is easy as you can suck out most of the air, and it coats meat well. When you are done mixing all of the ingredients set aside half a cup of the yogurt mixture for use later. Then slice up two or three large chicken breasts into one inch chunks and put them in the bag with the mixture. Put this in a bowl sealed up with as little air as possible and let it sit for a few hours to marinade. I think I let mine sit for about 6 hours. Then I dug out all of the chicken and put in all on skewers, and made two skewers of bell peppers that all got cooked on a cast iron flat top.

Bread: I used pre-made bread found at Costco, however, you can always make your own naan as well. I thought I had a recipe for it in my blog but I cannot find it so if I do I will add the link.

I used pearl rice, as that is what I find most authentic to the white rice i got in Korea, and it is what I had on hand. I think basmati or jasmine would work great with this recipe as well.

When all ingredients were done cooking, I assembled the plate as described above.